Healthy 5-Ingredient Meals Better Than Takeout: Orange Teriyaki Chicken, Zucchini-Noodle & Shrimp Stir-Fry
1/4th of recipe (about 3/4 cup): 202 calories, 3g total fat (0.5g sat. fat), 745mg sodium, 15g carbs, 1.5g fiber, 7g sugars, 26.5g protein
Green Plan SmartPoints® value 4*
Blue Plan (Freestyle™) SmartPoints® value 2*
Purple Plan SmartPoints® value 2*
This tasty marinated chicken dish merges two delectable flavors! And you'll LOVE the sautéed scallions...
15 minutes plus 1 hour to marinate
Cook: 15 minutes
1 lb. raw boneless skinless chicken breast, cut into bite-sized pieces
1/4 cup plus 2 tbsp. thick teriyaki marinade or sauce
3 tbsp. orange juice
One 8-oz. can sliced water chestnuts, drained and chopped
1 cup chopped scallions
Seasonings: garlic powder, salt, black pepper
Season chicken with 1/4 tsp. garlic powder and 1/8 tsp. each salt and pepper. Place in a large sealable container (or bag).
In a small bowl, mix 2 tbsp. teriyaki sauce with 2 tbsp. orange juice. Add to the container, and thoroughly coat chicken. Seal, and refrigerate for 1 hour.
To make the sauce, in a small bowl, mix remaining 1/4 cup teriyaki sauce with remaining 1 tbsp. orange juice.
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Cook and stir marinated chicken for about 8 minutes, until fully cooked.
Reduce heat to medium. Add sauce, chopped water chestnuts, and scallions. Cook and stir until hot and well mixed, about 2 minutes.
MAKES 4 SERVINGS
1/2 of recipe (about 2 cups): 206 calories, 2g total fat (0.5g sat. fat), 792mg sodium, 19.5g carbs, 4.5g fiber, 12.5g sugars, 25g protein
Green Plan SmartPoints® value 2*
Blue Plan (Freestyle™) SmartPoints® value 1*
Purple Plan SmartPoints® value 1*
Cook: 10 minutes
1 lb. (about 2 medium) zucchini
2 cups frozen Asian-style stir-fry veggies
8 oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1 tsp. crushed ginger
2 tbsp. thick teriyaki sauce or marinade
Optional seasonings: salt and black pepper
Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add frozen veggies, shrimp, and ginger. Cook and stir until shrimp are fully cooked, veggies have thawed, and excess liquid has evaporated, about 4 minutes.
Add zucchini noodles, and cook and stir until slightly softened, about 3 minutes.
Remove from heat, and stir in teriyaki sauce.
MAKES 2 SERVINGS
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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)
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